First off, there is no picture of this pie….because we ate it all before I could take one.
One of my best friends can’t have gluten, but that has never stopped us from having a top notch meal together. I have gotten very used to making recipes gluten free or coming up with ideas that are ALREADY gluten free.
This pie is great when you want something not too sweet, and it’s easily made gluten free by using a graham cracker crust.
Yield: 8 servings.
This is where I kind of wing it. I had an extra large pie plate so I used a whole box of Gluten Free Graham-Style crumbs. You can gauge it based on the size of your pie plate.
- Gluten free graham style crumbs
- 2 tbsp icing sugar
- Approx 1/4 cup melted butter (just enough to make it have the texture of wet sand)
Mix together in a bowl and press with your hands into a pie plate until it forms a nice crust. Bake in the oven @ 350 for 10 – 12 minutes, until slightly browned. Remove from oven and let cool.
For my large pie plate, I made 1.5 times the recipe to fill the shell. This is for a normal sized pie plate.
- 1 cup turbinado sugar (raw sugar)
- 3 tablespoons plus 1-1/2 teaspoons cornstarch
- 1 cup milk
- 1/2 cup lemon juice
- 3 egg yolks, lightly beaten
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon peel
- 1 cup (8 ounces) sour cream
- 1 cup heavy whipping cream, whipped with 2 tbsp white sugar and 1 tsp vanilla
- In a large heavy saucepan, mix sugar and cornstarch.
- Whisk in milk and lemon juice until smooth.
- Add lemon zest and cook and stir over medium heat until thickened and bubbly.
- Reduce heat to low; cook and stir 2 minutes longer.
- Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly.
- Bring to a gentle boil; cook and stir 2 minutes.
- Remove from heat.
- Stir in butter and sour cream.
- Add filling to crust and cool completely in the refrigerator.
- Top with whipped cream. Store in the refrigerator.